3种测定鲜蒜中水分含量方法的比较

目的优选大蒜水分含量测定方法。方法采用《中国药典》、《美国药典》和《中国食品安全标准》中的3种水分含量测定方法测定鲜蒜中水分含量。结果《中国药典》法测定鲜蒜中水分，干燥后大蒜呈现浅黄色，含水量为58．9％；《美国药典》法测定鲜蒜中水分，干燥后大蒜呈现焦黄色，含水量为63．8％；《中国食品安全标准》法测定鲜蒜中水分，干燥后大蒜呈现浅黄色，含水量为61．4％。《中国食品安全标准》中减压干燥法测定鲜蒜中水分是最优方法，测定结果符合国家要求。结论减压干燥法可以作为大蒜水分含量测定的方法。

Comparison of three methods of determining moisture content of garlic

Objective To determine the optimal method for determining moisture content in garlic. Methods Compare the determining effect of the moisture content of garlic by using three methods provided in Chinese Pharmacopoeia, USP and Chinese Food Safety Standards. Results In ＂Chinese Pharmacopoeia＂ method for the determination of moisture in garlic, dried garlic showed color of pale-yellow, and the moisture content was 58.9%; In ＂USP＂ method for the determination of moisture in garlic, dried garlic showed focal-yellow, and the moisture content was 63.8%; In ＂Chinese food safety standards＂ method for the determination of moisture in garlic, dried garlic showed yellow, and the moisture content was 61.4%. There- fore, ＂Chinese food safety standards＂ in vacuum drying method was the best moisture determining method for garlic, and the determining results were in accord with the national standard. Conclusion Vacuum drying method can be used as a method for the determination of moisture content in garlic.